“This is my go-to quick and easy tapa during cherry season,” says chef Frank Magaña. Small servings on toothpicks are perfect for parties as a delectable sweet-savory nibble.
Ingredients
- 1 pound cooked chorizo links, cut into 1/2-inch-thick slices
- 1-2 tablespoons olive oil
- 2 cups fresh Bing cherries, pitted and halved 13-14 ounces before pitting
Instructions
- Sauté sliced chorizo in olive oil over medium-high heat 4-5 minutes. Add cherries, turn heat to low, and cook 5-6 minutes.
- On toothpicks, thread half a cherry, a slice of chorizo, and another cherry half. Arrange on a platter and serve.
Notes
PER SERVING (2): 118 cal, 9g fat (5g mono, 1g poly, 3g sat), 19mg chol, 6g protein, 3g carb, 0g fiber, 280mg sodium
